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1 tsp vanilla extract
1/2 cup crushed pineapple, drained
1 cup heavy whipping cream
1/2 cup chocolate syrup
1/4 cup chopped nuts (optional)
Maraschino cherries (optional)
Extra banana slices for garnish (optional)
Directions
1. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place in the fridge to set.
2. Arrange the sliced bananas over the crust.
3. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Gently fold in the crushed pineapple.
5. In a separate bowl, whip the heavy whipping cream until stiff peaks form, then fold it into the cream cheese mixture.
6. Spread the cream cheese mixture evenly over the banana layer.
7. Drizzle the chocolate syrup over the top.
8. Sprinkle chopped nuts evenly on top, if using.
9. Chill in the refrigerator for at least 4 hours, or until set.
10. Before serving, garnish with maraschino cherries and extra banana slices if desired.
Variations & Tips
For a lighter version, you can substitute Greek yogurt for part of the cream cheese. If you’re a fan of strawberries, they make a wonderful addition just like in a traditional banana split—slice them up and layer them with the bananas. Want to go nut-free? Just skip the chopped nuts. Feel free to get creative with the toppings; a sprinkle of coconut flakes or a caramel drizzle can add a fun twist.
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